Camden New Journal - Recipe for Kipper Pâté By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Come rain, hail or shine, pâté makes for a perfect plate

Clare Latimer prepares two pâtés – simple to make and sure to please

WE are into a funny time of year when the weather can be boiling hot or quite chilly so either way these pâtés can be brought out to a picnic or eaten at home with hot toast and crudités. They are good recipes to have up your sleeve.

Kipper Pâté
We had a debate in the shop about how to cook the kippers. Zoë said poach in milk but then we would have had the milk over. I thought water and then Ian (our builder) said that we should grill them with a little butter. So, decision made!
Serve with piping hot toast as a starter or supper dish or with a salad if serving with a picnic. You could even serve it as a dip by adding less butter and more cream and then using cucumber pieces to scoop.

Ingredients
Serves 6
2 kippers
50g butter
Juice of 1 lemon
2 tbsp whisky
4 tbsp double cream
Dash of Worcestershire sauce
Few drops Tabasco
Freshly ground black pepper
1 sprig parsley.

Method
Cook the kippers for a few minutes under a hot grill with a little butter. When cool enough to handle, remove the skin and put into a blender with the butter and lemon juice. Whiz well.
Add the whisky, double cream, Worcestershire Sauce, Tabasco, black pepper and parsley and whiz again until smooth.
Spoon the mixture out into a serving dish. Smooth surface, then grind over some black pepper and cover with cling film. Chill until ready to serve.

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